By Victoria Hart Glavin of Tiny New York Kitchen
It’s cold outside which calls for a comforting Winter Pot Roast. Feel free to use any vegetables that strike your fancy.
3 Pounds Boneless Beef Chuck Arm Or Shoulder Pot Roast
2 Tablespoons Olive Oil
2 Cups Beef Broth
1 Tablespoon Finely Shredded Lemon Peel
3 Teaspoons Dried Oregano (Crushed)
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Garlic Cloves (Minced)
3 Medium Carrots (Peeled And Cut Into 1 Inch Pieces)
3 Medium Parsnips (Peeled And Cut Into 1 Inch Pieces)
1 Large Onion (Cut Into Wedges)
1 Cup Pitted Dried Prunes (Halved)
1/2 Cup Dried Apricots (Halved)
1/3 Cup Cold Water
1/4 Cup Unbleached Flour
Preheat oven to 325 degrees. Trim any fat from roast. In 6 quart Dutch oven add olive oil. Brown meat on all sides in hot oil over high heat. This should take about 10 minutes. Turn off heat.
In medium-size bowl combine beef broth, lemon peel, oregano, kosher salt, pepper, and garlic. Pour over roast.
Place in oven, covered, for 1 1/2 hours. Add carrots, parsnips, onions, prunes, and apricots. Cover and place back in oven for 30 minutes until meat and vegetables are tender.
Transfer roast, vegetables, and fruit to serving platter. Keep warm. Reserve juices to prepare gravy.
To prepare gravy: Measure juices and skim off fat. If necessary, add enough
water to juices to equal 2 1/2 cups. Return to Dutch oven. In small-size bowl stir 1/3 cup cold water into unbleached flour until smooth. Stir into juices and cook over a medium heat until thickened and bubbly. Stir constantly.
Cook and stir for 1 more minute. Serve with meat, vegetables, and fruit. Serves 6
Prep Time: 30 Minutes
Cook Time: 120 Minutes
Total Time: 150 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.